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“I picked your recipe because it seemed the most authentic. It did not disappoint. As a fellow Cuban (descent), it was delicious. Thank you.”
Let's make it!
1/2 cup
2 lbs
flank steak
water
1
4 oz
green bell pepper
tomato sauce
3 tbsp
4
olive oil
garlic cloves
1/4 cup
jarred red pimientos
variety of spices
1/2 cup
1/4 cup
diced onion
dry cooking wine
diced onion
1
In a Dutch oven, cook the meat, water, and salt at medium-low until meat is tender, about 2 hrs. Transfer to a plate. Shred meat and set aside.
2
In a skillet, heat oil at medium heat. Saute pepper, onion, and pimientos for 1-2 min. Add garlic for 30 sec. Add wine, tomato sauce, and spices. Cook for 15-20 min, stirring occasionally.
3
Add shredded meat to the skillet and stir to combine with sauce. Cover and cook on low for about 10-15 min, stirring occasionally, without letting it dry out. Remove bay leaf and serve.
I love to serve Ropa Vieja over white rice with sweet plantains but you can enjoy it in sliders, tortillas or with congri/moros.
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